KaydedilenlerDerginizi ekleyin

Dergiler / Journal of Tourism and Gastronomy Studies / 2020 / Cilt: 8 - Sayı: 4

Healthy Nutritional Attitudes and Behaviors During COVID-19 Outbreak Lockdown

Veli CEYLAN
Çiğdem MUŞTU
Mehmet
Sayfa
2491–2506
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

In this process, the participants started to consume the foods they have not been consumed before, and to produce the foods they have not been produced.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The COVID-19 outbreak that emerged in China in December 2019 and influence whole World, took its place among the major epidemic diseases that occurred in the historical process.
📊
Temel Bulgular & Veri:The main purpose of this research is to determine the healthy nutrition practices of the people in the COVID-19 quarantine process.
💡
Sonuç & Katkı:In this process, the participants started to consume the foods they have not been consumed before, and to produce the foods they have not been produced.
🔬Tür:Araştırma Makalesi
📍Kapsam:2019 Verileri
⚙️Değişkenler:Alan Parametreleri

Özet

The COVID-19 outbreak that emerged in China in December 2019 and influence whole World, took its place among the major epidemic diseases that occurred in the historical process. The main measure taken to prevent the spread of the disease is the social isolation. The main purpose of this research is to determine the healthy nutrition practices of the people in the COVID-19 quarantine process. Within this context, 982 people, who were residing in Istanbul in which more than 60% of COVID-19 cases found in Turkey have been included in this study, and these people were under self-isolation. Research data were collected between March 15th and April 1st, in which COVID-19 cases reached its peak inTurkey. As a result of factor analysis, nutritional information, emotion about healthy nutrition, healthy and unhealthy nutrition dimensions were created. As a result of the research, it was determined that the quarantine process affected the healthy eating behaviors of the participants in positive way, and that the participants have been eating more healthy manner. Healthy eating behavior is more common in the elderly people than in the young people. Having nutritional information showed a positive effecton healthy eating behaviour. In this process, the participants started to consume the foods they have not been consumed before, and to produce the foods they have not been produced.

🔖

Bu Makaleye Atıf Yap

CEYLAN, V., MUŞTU, Ç., Mehmet, M. (2020). Healthy Nutritional Attitudes and Behaviors During COVID-19 Outbreak Lockdown. Journal of Tourism and Gastronomy Studies, Cilt: 8 - Sayı: 4, 2491–2506. https://ajindex.com/articles/201047

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (10)

  1. Baker, A. H., & Wardle, J. (2003). Sex differences in fruit and vegetable intake in older adults. Appetite, 40(3), 269- 275. https://doi.org/10.1016/S0195-6663(03)00014-X.
  2. Barrett, E. M., Foster, S. I., & Beck, E. J. (2020). Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice?. Appetite, 149, 104630. https://doi.org/10.1016/j.appet.2020.104630.
  3. Bedeschi, L. B., Lopes, A. C. S., & Santos, L. C. D. (2016). Stages of change and factors associated with misperceived eating behavior in obese individuals. Revista de Nutrição, 29(1), 33-42. https://doi.org/10.1590/1678- 98652016000100004. Butler, M. J., & Barrientos, R. M. (2020). The impact of nutrition on COVID-19 susceptibility and long-term consequences. Brain, Behavior, and Immunity, 83, 53-54. https://doi.org/10.1016/j.bbi.2020.04.040.
  4. Capaldi, E. D. (1996). Why we eat what we eat: The psychology of eating. Washington: American Psychological Association, (Chapter 2). https://doi.org/10.1037/10291-000.
  5. Carrillo, E., Varela, P., & Fiszman, S. (2012). Influence of nutritional knowledge on the use and interpretation of Spanish nutritional food labels. Journal of Food Science, 77(1), H1-H8. https://doi.org/10.1111/j.1750- 3841.2011.02479.x. Carvalho, M. C. R. D., Menezes, M. C. D., & Lopes, A. C. S. (2018). Perception versus intake of fruit and vegetables. Revista de Nutrição, 31(2), 221-233. https://doi.org/10.1590/1678-98652018000200008.
  6. Cavaliere, A., Ricci, E. C., & Banterle, A. (2015). Nutrition and health claims: Who is interested? An empirical analysis of consumer preferences in Italy. Food Quality and Preference, 41, 44-51. https://doi.org/10.1016/j.foodqual.2014.11.002.
  7. Conner, M., Norman, P., & Bell, R. (2002). The theory of planned behavior and healthy eating. Health psychology, 21(2), 194. https://doi.org/10.1037/0278-6133.21.2.194.
  8. Dallongeville, J., Marécaux, N., Cottel, D., Bingham, A., & Amouyel, P. (2001). Association between nutrition knowledge and nutritional intake in middle-aged men from Northern France. Public Health Nutrition, 4(1), 27- 33. https://doi.org/10.1079/PHN200052.
  9. De Vriendt, T., Matthys, C., Verbeke, W., Pynaerta, I., & De Henauwad, S. (2009). Determinants of nutrition knowledge in young and middle-aged Belgian women and the association with their dietary behaviour. Appetite, 52(3), 788–792. https://doi.org/10.1016/j.appet.2009.02.014.
  10. Dickson-Spillmann, M. & Siegrist, M. (2011). Consumers’ knowledge of healthy diets and its cor